The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista ciência agronômica (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584 |
Resumo: | ABSTRACT Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the cajá powder with additives was greater (less negative) than that of the cajá powder with no additives, suggesting that polar sites in the product without the addition of GA or MD are more active. An empirical exponential relationship can describe the dependence of the heat of sorption as a function of the moisture content of the material. |
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The effect of encapsulants on the heat of sorption in vacuum-dried cajá powderIsothermsMaltodextrinGum arabic Water activityABSTRACT Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the cajá powder with additives was greater (less negative) than that of the cajá powder with no additives, suggesting that polar sites in the product without the addition of GA or MD are more active. An empirical exponential relationship can describe the dependence of the heat of sorption as a function of the moisture content of the material.Universidade Federal do Ceará2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584Revista Ciência Agronômica v.50 n.4 2019reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.5935/1806-6690.20190069info:eu-repo/semantics/openAccessGomes,Maron Stanley Silva OliveiraPolachini,Tiago CarregariLopes Filho,José FranciscoRomero,Javier Teliseng2019-10-30T00:00:00Zoai:scielo:S1806-66902019000400584Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2019-10-30T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder |
title |
The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder |
spellingShingle |
The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder Gomes,Maron Stanley Silva Oliveira Isotherms Maltodextrin Gum arabic Water activity |
title_short |
The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder |
title_full |
The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder |
title_fullStr |
The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder |
title_full_unstemmed |
The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder |
title_sort |
The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder |
author |
Gomes,Maron Stanley Silva Oliveira |
author_facet |
Gomes,Maron Stanley Silva Oliveira Polachini,Tiago Carregari Lopes Filho,José Francisco Romero,Javier Telis |
author_role |
author |
author2 |
Polachini,Tiago Carregari Lopes Filho,José Francisco Romero,Javier Telis |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Gomes,Maron Stanley Silva Oliveira Polachini,Tiago Carregari Lopes Filho,José Francisco Romero,Javier Telis |
dc.subject.por.fl_str_mv |
Isotherms Maltodextrin Gum arabic Water activity |
topic |
Isotherms Maltodextrin Gum arabic Water activity |
description |
ABSTRACT Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the cajá powder with additives was greater (less negative) than that of the cajá powder with no additives, suggesting that polar sites in the product without the addition of GA or MD are more active. An empirical exponential relationship can describe the dependence of the heat of sorption as a function of the moisture content of the material. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.5935/1806-6690.20190069 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal do Ceará |
publisher.none.fl_str_mv |
Universidade Federal do Ceará |
dc.source.none.fl_str_mv |
Revista Ciência Agronômica v.50 n.4 2019 reponame:Revista ciência agronômica (Online) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Revista ciência agronômica (Online) |
collection |
Revista ciência agronômica (Online) |
repository.name.fl_str_mv |
Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
||alekdutra@ufc.br|| ccarev@ufc.br |
_version_ |
1750297489755340800 |